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Cheesy Potato Skins
Browse the recipe Cheesy Potato Skins
YIELD Makes 8 servings
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INGREDIENTS
| 2 | tablespoons grated Parmesan cheese |
| 3 | cloves garlic, finely chopped |
| 2 | teaspoons dried rosemary |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 4 | baked potatoes |
| 2 | egg whites, lightly beaten |
| 1/2 | cup (2 ounces) shredded part-skim mozzarella cheese |
| Salsa (optional) | |
PREPARATION:
- Preheat oven to 400°F. Combine Parmesan cheese, garlic, rosemary, salt and pepper in small bowl.
- Cut potatoes lengthwise in half. Remove pulp, leaving 1/4-inch-thick shells.
- Cut each potato half lengthwise into 2 wedges. Place on baking sheet. Brush with egg whites; sprinkle with Parmesan cheese mixture. Bake 20 minutes.
- Sprinkle with mozzarella cheese; bake until melted. Serve with salsa, if desired.
This recipe appears in:
Cheese Appetizers
NUTRITIONAL INFORMATION:
| Serving Size: | 2 potato skin wedges |
| Sodium | 215 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 14 g |
| Cholesterol | 5 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 17 % |
| Calories | 90 |
DIETARY EXCHANGE:
| Meat | 1/2 |
| Starch | 1 |